Chorizo & Shrimp Stuffed Poblano Peppers

Although I don't find myself watching the Food Network as much as I used to, I still search a lot on their website to find more recipes that I want to try.  I don't know why I'm constantly looking for new recipes because I already have a giant categorized spreadsheet with about 300 recipes that are in my queue to try, but I am always adding more!

This Guy Fieri recipe caught my eye because (1) I had never made stuffed peppers before, (2) I love chorizo, and (3) I liked the idea to use poblanos instead of the typical bell pepper.  These turned out very tasty, and they look really pretty too! 

Ingredients:

1 tablespoon oil
1/2 pound Mexican-style chorizo
1 red bell pepper, diced
1 jalapeno, minced
1 small red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup chicken stock
1/2 cup white wine
1/2 cup water
salt and pepper, to taste
4 large, fresh poblano chiles
1 pound shrimp, deveined, shelled, and tail removed, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded
sour cream, salsa, and cilantro (for serving, optional)

Directions:

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

Meanwhile, heat oil and chorizo in a large saucepan and cook for 3 minutes. Add bell pepper, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

When rice has finished cooking, season to taste with salt and pepper (Taste the stuff and season it until it tastes good....you don't want this to be bland!).  Fluff the rice with a fork and stir in shrimp. Stuff chiles evenly with the rice mixture. Place all the chiles on a baking sheet and place into oven for 10 minutes.

Remove from oven, mix cheeses together and cover each pepper with cheese. Broil for 3 minutes to melt and brown the cheese.  I served these topped with a little bit of sour cream, salsa, and cilantro.

Source:  Guy Fieri